Jamaican Curry Goat

Ingredients

• 3 lb bone-in goat meat, cut into 2-inch pieces
• 3 tbsp Jamaican curry powder
• 1 tsp ground allspice
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 4 green onions, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp vegetable oil
• 4 cups water
• 1 Scotch bonnet pepper, left whole
• 1 lb Yukon Gold potatoes, peeled and cubed
• Salt and pepper to taste

Method

1. Toss the goat with 2 tablespoons of the curry powder, the allspice, onion, garlic, ginger, green onions, thyme, salt and pepper. Marinate at least 1 hour or overnight in the refrigerator.
2. Heat the oil in a heavy Dutch oven, add the remaining curry powder and stir for 30 seconds to toast it without burning.
3. Add the goat and its seasonings and brown on all sides, about 10 minutes.
4. Add the water and the whole Scotch bonnet, cover and simmer gently until the meat is nearly tender, about 2 hours, adding a splash of water if it gets dry.
5. Add the potatoes and simmer uncovered until they are soft and start to thicken the gravy, about 25 minutes. The goat will be well past 145°F and should pull easily from the bone.
6. Remove the Scotch bonnet before it bursts, season and serve with white rice or rice and peas.

Notes